Carnitas Cornbread
This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.
If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.
Carnitas Cornbread
This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.
If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.
Open in Cookpad AppSteps
- 1
Preheat oven to 250°F. In a cast iron Dutch oven, melt the lard. Cut the pork into large (about 4") pieces and place in the Dutch oven. Sprinkle with the cumin.
- 2
Zest the citrus then cut them into quarters. Peel the garlic cloves and slice in half. Cut the peeled onion into large chunks.
- 3
Sprinkle the citrus zest over the pork. Squeeze the citrus pieces over the pork. Add the garlic, onion and citrus to the Dutch oven on top of the pork. Cover and bake in 250°F oven for 3-1/2 hours.
- 4
Remove the pork pieces using tongs and place on a baking sheet. (At this point, if desired, you can refrigerate the pork and finish the dish tomorrow.) Reserve about 2 T. of the lard from the Dutch oven and let it re-solidify (for greasing the baking dish). The rest of the Dutch oven contents can be discarded.
- 5
Under the broiler, get a nice char on the pork pieces. This will take about 5 minutes per side; just keep an eye on it.
- 6
Grease the bottom and sides of a square baking dish with the reserved lard using a pastry brush. Add the pork pieces evenly over the bottom. If desired, at this point you can add some of the optional garnish ingredients to the pork, like jalapeños, etc. Sprinkle with cheese, and top with the corn.
- 7
Preheat oven to 350°F. Mix the Jiffy Corn Muffin mix with the milk and egg. Mix in the 1 tsp. sugar (optional). Spread evenly on top of the casserole. Bake until cornbread is golden brown, about 10-12 minutes. Remove from oven and allow to cool for 5 minutes before serving.
- 8
Add your desired toppings and enjoy!
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